To prepare a delicious potato gratin with béchamel sauce, we will start by ensuring we have all the necessary ingredients at hand. Our recipe combines the creamy texture of the béchamel sauce with the flavor of potatoes and cheese, resulting in a dish that will delight any meal.
The first step is to take care of the béchamel sauce. In a saucepan, we melt the butter over low heat, being careful not to let it burn. Once the butter is completely melted and liquid, we gradually add the sifted flour. It is important to constantly stir with a wooden spoon to avoid lumps. After the flour is well incorporated and we have a smooth paste, we begin to pour in the milk, adding it gradually while continuing to stir. Once the sauce starts to thicken, we can season it to taste by adding a little pepper and nutmeg for extra flavor.
While the sauce thickens, we can prepare the potatoes. Using a mandoline or a slicer, we cut the potatoes into as thin slices as possible, almost transparent. This will allow the potatoes to cook evenly and absorb the flavors of the sauce. It is essential to pay attention to the thickness of the slices, as thicker potatoes will require a longer cooking time.
Now, let’s prepare the baking dish. We start by adding a few tablespoons of béchamel sauce to the bottom to prevent the potatoes from sticking. We place a first layer of potatoes, using about a third of the total amount. On top of the potatoes, we add half of the sliced ham and then half of the grated cheese. We cover with a generous layer of béchamel sauce, ensuring all the ingredients are well combined.
We continue with another layer of potatoes, followed by the remaining ham, cheese, and sauce. Finally, we add the last layer of potatoes, which we cover with a little béchamel sauce, and for extra flavor, we can add a few small cubes of butter or a drizzle of olive oil.
After completing all the layers, we cover the dish with aluminum foil or parchment paper and place it in the preheated oven at 180-200 °C. We let it bake for 40-50 minutes, and towards the end, we check if the potatoes are well cooked. If so, we can remove the foil and increase the oven temperature to 220-240 °C, letting them brown for a few minutes until we achieve a golden and appetizing crust.
Once the gratin is ready, it is important to let it cool for at least 10 minutes before cutting it. This cooling moment will allow the layers to settle, making it easier to cut and serve. Thus, we will get beautiful and even portions, ready to be enjoyed alongside a fresh salad or as a side dish to a main course. Bon appétit!
The first step is to take care of the béchamel sauce. In a saucepan, we melt the butter over low heat, being careful not to let it burn. Once the butter is completely melted and liquid, we gradually add the sifted flour. It is important to constantly stir with a wooden spoon to avoid lumps. After the flour is well incorporated and we have a smooth paste, we begin to pour in the milk, adding it gradually while continuing to stir. Once the sauce starts to thicken, we can season it to taste by adding a little pepper and nutmeg for extra flavor.
While the sauce thickens, we can prepare the potatoes. Using a mandoline or a slicer, we cut the potatoes into as thin slices as possible, almost transparent. This will allow the potatoes to cook evenly and absorb the flavors of the sauce. It is essential to pay attention to the thickness of the slices, as thicker potatoes will require a longer cooking time.
Now, let’s prepare the baking dish. We start by adding a few tablespoons of béchamel sauce to the bottom to prevent the potatoes from sticking. We place a first layer of potatoes, using about a third of the total amount. On top of the potatoes, we add half of the sliced ham and then half of the grated cheese. We cover with a generous layer of béchamel sauce, ensuring all the ingredients are well combined.
We continue with another layer of potatoes, followed by the remaining ham, cheese, and sauce. Finally, we add the last layer of potatoes, which we cover with a little béchamel sauce, and for extra flavor, we can add a few small cubes of butter or a drizzle of olive oil.
After completing all the layers, we cover the dish with aluminum foil or parchment paper and place it in the preheated oven at 180-200 °C. We let it bake for 40-50 minutes, and towards the end, we check if the potatoes are well cooked. If so, we can remove the foil and increase the oven temperature to 220-240 °C, letting them brown for a few minutes until we achieve a golden and appetizing crust.
Once the gratin is ready, it is important to let it cool for at least 10 minutes before cutting it. This cooling moment will allow the layers to settle, making it easier to cut and serve. Thus, we will get beautiful and even portions, ready to be enjoyed alongside a fresh salad or as a side dish to a main course. Bon appétit!
Ingredients
3-4 people * 500 g of peeled potatoes 150 g of ham (cooked prosciutto, raw prosciutto, Prague ham, bacon or pancetta) 150 g of cheese ** béchamel (250 ml of milk, 25 g of butter, 25 g of flour, 1 tablespoon heaped of grated parmesan ***) butter or oil a 22*18 cm / 9*7 inch tray